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Here’s everything you’ll need to make this Italian Chicken and Veggies dish:

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 zucchini, sliced
1 bell pepper, sliced
1 red onion, sliced into wedges
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons dried Italian seasoning (or a mix of oregano, basil, thyme, and rosemary)
3 cloves garlic, minced
Salt and pepper, to taste
Fresh basil, for garnish (optional)

Why These Ingredients Are Essential:

Chicken breasts: Lean protein that absorbs the delicious marinades and keeps the dish light yet filling.
Zucchini and bell peppers: Perfect vegetables for roasting; they add color and sweetness.
Balsamic vinegar: Adds a touch of tanginess and depth to the dish, balancing the sweetness of the veggies.
Italian seasoning: The heart of the dish! A mix of herbs gives the chicken that signature Italian flavor.
Garlic: A must for any Italian dish—adds fragrance and richness.

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Let’s break this down step-by-step. Don’t worry, it’s super easy, and I’ll walk you through every detail!

Step 1: Prep Your Chicken

Start by marinating the chicken. In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 teaspoons of Italian seasoning, and 3 minced garlic cloves. Add salt and pepper to taste.
Coat the chicken breasts in this marinade and let them sit for at least 10 minutes. If you’ve got time, let them marinate for up to 2 hours for even more flavor. If not, 10 minutes will do the trick!

Step 2: Prepare the Veggies

While the chicken marinates, prep your veggies. Slice the zucchini, bell pepper, and red onion into thin pieces for even cooking.
Halve the cherry tomatoes. These will add a pop of color and a burst of sweetness when roasted.

Step 3: Toss the Veggies with Olive Oil and Seasoning

In a large bowl, combine the zucchini, bell pepper, onion, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and toss to coat.
Sprinkle with a pinch of salt, pepper, and 1 teaspoon of Italian seasoning. Give everything a quick stir to ensure the veggies are evenly seasoned.

Step 4: Cook the Chicken

Heat a large oven-safe skillet over medium heat and add a bit of olive oil to coat the bottom. Once the oil is hot, place the chicken breasts in the skillet.
Sear the chicken for about 4-5 minutes on each side until golden brown. The goal here is to develop flavor and color, so don’t worry if the chicken is not fully cooked through just yet.

Step 5: Add the Veggies

Once the chicken is seared, add the seasoned veggies around the chicken in the skillet. Arrange the veggies in an even layer for uniform cooking.
Transfer the entire skillet to a preheated oven at 400°F (200°C) and roast for about 20-25 minutes or until the chicken is cooked through and the veggies are tender and slightly caramelized.

Step 6: Finish and Serve